GINNA PARSONS: Stir-fry rings in new year

Since my husband and I have been eating more healthfully this new year, a whole world of recipes has opened up to us. We didn’t realize what kind of rut we’d gotten into until we started trying new things two or three times a week.
Last week, we tackled an Indian chicken dish, an Italian pork dish with braised leeks, and this beef stir-dish. Actually we’ve done the stir-fry twice now.
The original recipe, which we adapted from one in Southern Living magazine, called for Brussels sprouts. We made it on a night when it was just the two of us eating, because our son isn’t crazy about Brussels sprouts. But when we made it again Sunday night, we substituted broccoli florets.
I think I like the broccoli better.
It’s such a joy to get in the kitchen and create new and wonderful flavors again. I highly recommend it.